Enjoy The Best Of Seasonal Spring Flavors With California Avocados

Friday, March 1, 2019

Enjoy The Best Of Seasonal Spring Flavors With California Avocados (NAPSA)—The GoldenState andits Ingredients: farmers have garnereda delicious repu1 cup English peas, shucked,plus tation for the fresh fruits andcrisp vegextra for garnish etables they produce locally. Springtime 4 ripe, Fresh California Avocados, is when many ofthose products reach seeded, peeled and halved the peakof their seasons,including the 1 cuphalf-and-half heart-healthy superfood California av% cup extra virgin olive oil, divided ocados, which are only available now through late summer. The benefits ofeatingin season are boun- tiful. By selecting foods that are grown in abundance andlocally sourced, youre getting producethatis freshly picked andatits best flavor, while also supportinglocal communities and minimizing the impactoflong-distance transportation. As part of the program, Chef Mike Fagnoni, executive chef and co-owner of Sacramento's Hawks Provisions and. Public House,created two dishes bursting with fresh flavors that consumers cancreate at home. “As a California chef, I try to craft my restaurants’ menus around what’ in season locally, as it ensures we're using the freshest andbest-tasting ingredients,’said Fagnoni. “Nowthat California avocados havearrived, T'll be incorporating them into a number ofdishes because their creamytexture truly elevates anyrecipe.” K \ PIES a California Avocado and Lemon Crame Fraiche Soup California Avocado and Lemon CrmeFraiche Soup Recipe created by Chef Mike Fagnoni of Hawks Provisions and Public House for the California Avocado Commission Serves: 8 Prep time: 3 hours and 30 minutes Cook time: 10 minutes Totaltime: 3 hours and 40 minutes % tsp. seasalt, or to taste 3 Thsp. crmefraiche or sour cream 1 Tbsp. Preserved Lemon(makeahead recipe below) Instructions: 1. Place peas in a small potof boiling water for about 2 minutes. Drain thepeas, refresh them in a bow!ofice water andset aside. 2. Place avocadosin a blender with the half-and-half and % cup of the peas. 3. Puree on high speed, adding 6 Thsp.of oil ina thin stream to emulsify. 4, Season with salt, pass the mixture through a fine sieve and set aside. 5. Place the crme fraichein a small mixing bowlwith the preserved lemon and mixthoroughly. 6.Place the remaining % cup of peas into another bowl and season with 1 Tbsp. oil. 7.Serve the soup in small soup bowls andtop with crme fraiche mixturein the center. Sprinkle each bowl with peas for garnish anddrizzle with remainingoil. Preserved Lemon Yields: 4 cup Ingredients: 1 % % % medium lemon Tbsp. sea salt tsp. chili flakes tsp. coriander seed Preserved LemonInstructions: 1. Wash the lemon with hot water, peel the skin and juice the lemoninto a small mixing bowl. 2. Mix the lemon juice with salt, chiliflakes and coriander seed. 3. Add the lemon peels into the mixing bowl and refrigerate for 3 hours, up to 5 days. 4. Upon serving, rinse the lemon peels once more and mincefinely. California Avocado and Roasted BeetSalad California Avocado and Roasted Beet Salad Recipe created by Chef Mike Fagnoni of Hawks Provisions and Public House for the California Avocado Commission Serves: 4 Prep time: 15 minutes Cook time: 20 minutes Totaltime: 35 minutes Ingredients: fresh baby beets % cup extravirgin oliveoil, divided 2 naveloranges % cup mixed olives (such as Kalamata,black, green and Picholine) 1 small clove garlic, peeled 3 ripe, Fresh California Avocados, seeded, peeled and quartered Instructions: 1. Preheat oven to 425 degrees F and drizzle beets with 1 Tbsp. olive oil. Roast beets for 10-15 minutes, until fork tender. Remove thebeets from the oven andslice into quarters. 2. Zest 1 orange andset zest aside. Peel and segmentboth oranges and reserve. 3. To make Olive Tapenade:place olives, half the zest, 2 Tbsp. olive oil and garlic in a food processor and blend until mixture is finely chopped. 4. To serve, spoonOlive Tapenade evenly at the bottom of each dish. Arrangebeets, avocadosand oranges onthe tapenade,then top salad with remaining oliveoil and zest.

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